Hey! How are y’all? I feel like it’s been forever since I’ve blogged, but we are currently up to our eyeballs in boxes, getting ready for our big move to California.

Anyway, I’m sorry I have neglected you. Will some moist, cheesy cornbread with just a bit of jalapeño kick help?

I thought so.

 

One of the best things about this cornbread is that it’s super simple to make. Grate some cheese (easy), chop up some jalapeños and green onions (also easier than you might think), and stir everything together.

The only potential issue here is that touching jalapeños and their seeds and then rubbing your eyes, your mouth, or any other sensitive areas (ahem) is a bad idea. Don’t let that scare you away, though. Just make sure you wash your hands well after the jalapeño chopping step, and if your fingers still feel a bit fiery, soak them in milk for a minute or so. It will take the sting right out.

Now, get ready to make this all summer long.

Jalapeño cheddar cornbread (Makes 12-20 pieces, depending on how you cut it. Adapted from Barefoot Contessa at Home)
2 cups milk
3 large eggs
1/2 pound (2 sticks) unsalted butter
8 ounces extra-sharp cheddar cheese
3 scallions/green onions
2-3 jalapeño peppers.
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt

Measure out the milk and set aside. Crack the eggs into a small bowl (they can go in the same bowl with the milk, if you want) and beat a bit with a fork.

In a separate small, microwavable bowl, melt the butter. Allow to cool slightly while you do the next few steps.

Grate the cheese (don’t buy pre-grated, it’s gross). Rinse and chop the scallions (you want the white and green parts) into small pieces. Rinse the jalapeños and cut the stems off. Slice them in half and use a knife to remove the inside white parts and seeds. Throw those away, then cut the remaining jalapeño into small pieces. Wash your hands.

In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Now that the butter has cooled a bit, stir it into the milk and eggs, then pour that mixture into the flour-cornmeal mixture. Use a wooden spoon to stir that together until there aren’t many lumps remaining (it won’t be totally smooth).

Stir in 2 cups of the grated cheese along with the chopped up scallions and jalapeños. Let the batter sit at room temperature for 20 minutes.

While the mixture is sitting, preheat the oven to 350F and grease (I usually use butter) a 9x13x2-inch baking dish.

Pour the batter into the pan and smooth the top with a spoon. Sprinkle remaining cheese on top and bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean. Allow the cornbread to cool a bit, then cut into squares. Serve warm or at room temperature.